{"product_id":"barefoot-contessa-family-style-easy-ideas-and-recipes-that-make-everyone-feel-like-family-a-cookbook","title":"Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family: A Cookbook","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eJacket Description\/Flap\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIna Garten, who shared her gift for casual entertaining in the bestselling Barefoot Contessa Cookbook and Barefoot Contessa Parties!, is back with her most enticing recipes yet--a collection of her favorite dishes for everyday cooking. In Barefoot Contessa Family Style, Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasions--and it's easy to do if you know how to cook irresistible meals with a minimum of fuss. \n\u003cbr\u003eFor Ina, the best way to make guests feel at home is to serve them food that's as unpretentious as it is delicious. So in her new book, she's collected the recipes that please her friends and family most--dishes like East Hampton Clam Chowder, Parmesan Roasted Asparagus, and Linguine with Shrimp Scampi. It's the kind of fresh, accessible food that's meant to be passed around the table in big bowls or platters and enjoyed with warm conversation and laughter. \n\u003cbr\u003eIn Ina's hands tried-and-true dishes are even more delicious than you remember them: Her arugula salad is bright with the flavors of lemon and Parmesan, the Oven-Fried Chicken is crispy without excess fat, and her Deep-Dish Apple Pie has the perfect balance of fruit and spice. Barefoot Contessa Family Style also includes enticing recipes that are memorable and distinctive, like Lobster Cobb Salad, Tequila Lime Chicken, and Saffron Risotto with Butternut Squash. \n\u003cbr\u003eWith vivid photographs of Ina cooking and serving food in her beautiful Hamptons home, as well as menu suggestions, practical wisdom on what to do when disaster strikes in the kitchen, and tips on creating an inviting ambience with music, Barefoot Contessa Family Style is the must-have guideto the joy of everyday entertaining.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eExcerpts\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tStarters \n\u003cbr\u003eTurn up the Volume \n\u003cbr\u003eWe've all had the experience. We're invited to dinner at a friend's house. We ring the doorbell and the host (maybe a little distraught) opens the door to a VERY quiet house. Oops! Are we the first to arrive, or-worse-is it the wrong day? Either way, we feel a bit ill at ease and the evening's off to a bad start. \n\u003cbr\u003eReplay the opening scene with this difference: the host opens the door and you hear Roy Orbison belting out \"Pretty Woman\" or the Beach Boys rocking to \"Good Vibrations.\" Not only do you know you've come to a party, but you feel good immediately. No matter what kind of day you've had, your spirits soar. And that's a great start for a fabulous evening. \n\u003cbr\u003eI think the first few minutes of a party really set the tone for the night. For me, music that makes you feel like you're at a party is the difference between a fun evening and a dull one. The music I choose is a lot like the food I make: it's familiar, but it's a little better than you remembered. I used to organize all the details for a party and then at the last minute throw some CDs on the stereo. Once I realized how important the music was, I started previewing my choices while I cooked dinner. (My CD changer holds six discs, more than enough for an entire evening.) During cocktails, I'll choose music that is upbeat and fun and I play it just a little too loud: Cesaria Evora's Café Atlantico, Stephane Pompougnac's Costes: La Suite, Pink Martini's Sympathique, and The Best of the Temptations: Volume 1, the 60's. I always know I'm successful if everyone is swaying to the music while we fix drinks and nibble on roasted cashews. \n\u003cbr\u003eWhen it's time for dinner I want to turn down the volume a bit but I don't want something that's going to put everyone to sleep. This is a great time for Anita Baker's Rapture, Ann Hampton Callaway's To Ella with Love, and even something a little more emotional, like Roy Orbison's For the Lonely. The music makes you feel good but it's relaxed. Then, as I'm serving dessert and everyone is feeling just a little too satisfied, I'll crank up the volume again with something like Roxy Music's Avalon or a CD from the Cuban group Buena Vista Social Club. This way I'll send everyone home feeling upbeat and thinking, \"Wasn't that fun!\" \n\u003cbr\u003eEast Hampton Clam Chowder \n\u003cbr\u003eServes 6 to 8 \n\u003cbr\u003eThis soup is a variation on a recipe from the original Loaves and Fishes Cookbook written by friends Devon Fredericks and Susan Costner. Instead of the usual bland cream and clams, this one is like a clam stew with lots of vegetables and just a bit of milk to finish. You can make it a day in advance and reheat it slowly before dinner. \n\u003cbr\u003e12 tablespoons (1 1\/2 sticks) unsalted butter, divided \n\u003cbr\u003e2 cups chopped yellow onions (2 onions) \n\u003cbr\u003e2 cups medium-diced celery (4 stalks) \n\u003cbr\u003e2 cups medium-diced carrots (6 carrots) \n\u003cbr\u003e4 cups peeled medium-diced boiling potatoes (8 potatoes) \n\u003cbr\u003e1 1\/2 teaspoons minced fresh thyme leaves (1\/2 teaspoon dried) \n\u003cbr\u003e1 teaspoon kosher salt \n\u003cbr\u003e1\/2 teaspoon freshly ground black pepper \n\u003cbr\u003e1 quart (4 cups) clam juice \n\u003cbr\u003e1\/2 cup all-purpose flour \n\u003cbr\u003e2 cups milk \n\u003cbr\u003e3 cups chopped fresh chowder clams (1 1\/2 pounds shucked clams) \n\u003cbr\u003eMelt 4 tablespoons (1\/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and sauté for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes. \n\u003cbr\u003eIn a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened. \n\u003cbr\u003eAdd the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot. \n\u003cbr\u003eIf you use bottled clam juice instead of fresh, you may need to add more salt. \n\u003cbr\u003eChicken Noodle Soup \n\u003cbr\u003eServes 6 \n\u003cbr\u003eForget canned soup-this is the real thing. And wouldn't we all feel better after eating a bowl? I love having homemade chicken stock in the freezer so I can make this soup in a hurry. \n\u003cbr\u003e1 whole (2 split) chicken breast, bone in, skin on \n\u003cbr\u003eOlive oil \n\u003cbr\u003eKosher salt \n\u003cbr\u003eFreshly ground black pepper \n\u003cbr\u003e2 quarts homemade Chicken Stock (page 93) \n\u003cbr\u003e1 cup medium-diced celery (2 stalks) \n\u003cbr\u003e1 cup medium-diced carrots (3 carrots) \n\u003cbr\u003e2 cups wide egg noodles \n\u003cbr\u003e1\/4 cup chopped fresh parsley \n\u003cbr\u003ePreheat the oven to 350 degrees. \n\u003cbr\u003ePlace the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat. \n\u003cbr\u003eBring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through. \n\u003cbr\u003eSeason to taste and serve. \n\u003cbr\u003eI use Goodman's wide egg noodles. \n\u003cbr\u003eRoasted Vegetable Soup \n\u003cbr\u003eServes 6 to 8 \n\u003cbr\u003eI love a recipe that uses leftovers. When I'm making roasted vegetables for dinner, I'll make a double batch and have extras for soup the next day. This is a very versatile recipe-you can also throw in last night's mashed potatoes and even the tossed green salad from lunch! It all adds wonderful flavor and goodness. And how else can you get vegetables into your kids without their knowing it? \n\u003cbr\u003e6 to 8 cups chicken stock, preferably homemade (page 93) \n\u003cbr\u003e1 recipe Roasted Winter Vegetables (page 110) \n\u003cbr\u003eKosher salt and freshly ground black pepper \n\u003cbr\u003efor serving \n\u003cbr\u003eBrioche Croutons (page 36) \n\u003cbr\u003eGood olive oil \n\u003cbr\u003eIn a large saucepan, heat 6 cups of chicken stock. In two batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and\/or water until it's the consistency you like. \n\u003cbr\u003eServe with brioche croutons and a drizzle of good olive oil. \n\u003cbr\u003eBrioche Croutons \n\u003cbr\u003eMakes 6 to 8 cups \n\u003cbr\u003eAren't the croutons the best part of a Caesar salad? These croutons are made with brioche bread and they're delicious in soup or on a salad. One day I put some out with drinks and they all disappeared! This is a great way to use that leftover bread in the freezer. \n\u003cbr\u003e1 12-ounce brioche loaf or challah \n\u003cbr\u003e2 tablespoons good olive oil \n\u003cbr\u003e1\/2 teaspoon kosher salt \n\u003cbr\u003e1\/4 teaspoon freshly ground black pepper \n\u003cbr\u003ePreheat the oven to 350 degrees. \n\u003cbr\u003eSlice the bread about 3\/4 inch thick. Cut off the crusts and then cut the slices in 3\/4-inch dice. You should have 6 to 8 cups of croutons. \n\u003cbr\u003ePlace the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag. \n\u003cbr\u003eSmoked Salmon Spread \n\u003cbr\u003eMakes 1 1\/2 pints \n\u003cbr\u003eWe started to make this dip at Barefoot Contessa to use up extra smoked salmon, but it was so popular that we had to buy more salmon just to make it. This is my idea of the perfect \"no-cook\" appetizer to serve with drinks. And the good news is that it actually tastes better if you make it a few days early. \n\u003cbr\u003e8 ounces cream cheese, at room temperature \n\u003cbr\u003e1\/2 cup sour cream \n\u003cbr\u003e1 tablespoon freshly squeezed lemon juice \n\u003cbr\u003e1 tablespoon minced fresh dill \n\u003cbr\u003e1 teaspoon prepared horseradish, drained \n\u003cbr\u003e1\/2 teaspoon kosher salt \n\u003cbr\u003e1\/4 teaspoon freshly ground black pepper \n\u003cbr\u003e1\/4 pound (4 ounces) smoked salmon, minced \n\u003cbr\u003eCream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudités or crackers. \n\u003cbr\u003eIf you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon. \n\u003cbr\u003eBuffalo Chicken Wings \n\u003cbr\u003eMakes 32 pieces \n\u003cbr\u003eMy assistant Barbara Libath and I know that if we test a recipe during the day and we both go home and make it for dinner, it's a winner. These chicken wings, which are broiled not fried, passed that test. Served with the traditional blue cheese dip and celery sticks, they're delicious! \n\u003cbr\u003efor the wings \n\u003cbr\u003e16 chicken wings (about 3 pounds) \n\u003cbr\u003e1\/4 pound (1 stick) unsalted butter \n\u003cbr\u003e1 teaspoon cayenne pepper \n\u003cbr\u003e4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco sauce \n\u003cbr\u003e1 teaspoon kosher salt \n\u003cbr\u003efor the dip \n\u003cbr\u003e1 1\/2 cups crumbled gorgonzola or other blue cheese \n\u003cbr\u003e1 cup good mayonnaise \n\u003cbr\u003e3\/4 cup sour cream \n\u003cbr\u003e2 tablespoons milk \n\u003cbr\u003e3\/4 teaspoon Worcestershire sauce \n\u003cbr\u003e1 1\/2 teaspoons kosher salt \n\u003cbr\u003e3\/4 teaspoon freshly ground black pepper \n\u003cbr\u003eCelery sticks, for serving \n\u003cbr\u003ePreheat the broiler. \n\u003cbr\u003eCut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes, or until cooked. \n\u003cbr\u003eFor the dip, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth. \n\u003cbr\u003eServe the chicken wings hot or at room temperature with the blue cheese dip and celery sticks. \n\u003cbr\u003eTuna Tartare \n\u003cbr\u003eServes 6 \n\u003cbr\u003eOn one of my book tours, Barbara Libath and I found ourselves at the fabulous Regent Beverly Wilshire Hotel in Los Angeles. After we stopped running around the rooms exclaiming, \"There are two bathrooms! There are four televisions!\" we went to the bar downstairs to meet some friends. We were served a fresh tuna tartare that I had to come home and try to re-create. I think this is close. \n\u003cbr\u003e3\/4 pound very fresh tuna steak \n\u003cbr\u003e4 tablespoons olive oil \n\u003cbr\u003eGrated zest of 1 lime \n\u003cbr\u003e3 tablespoons freshly squeezed lime juice \n\u003cbr\u003e1\/2 teaspoon wasabi powder \n\u003cbr\u003e1 teaspoon soy sauce \n\u003cbr\u003e6 dashes Tabasco sauce \n\u003cbr\u003e1 1\/4 teaspoons kosher salt \n\u003cbr\u003e1\/4 teaspoon freshly ground pepper \n\u003cbr\u003e1\/4 cup minced scallions, white and green parts (2 scallions) \n\u003cbr\u003e1\/2 ripe Hass avocado \n\u003cbr\u003e1 teaspoon toasted sesame seeds (optional) \n\u003cbr\u003eCut the tuna into 1\/4-inch dice and place it in a medium bowl. In a small bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt, and pepper. Pour over the tuna, add the scallions, and mix well. Cut the avocado in half, remove the seed, and peel. Cut the avocado into 1\/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds if using and season to taste. Allow the mixture to sit in the refrigerator for at least an hour for the flavors to blend. Serve on crackers. \n\u003cbr\u003eUse the finest quality tuna you can find; two of the best are yellowfin and big-eye. \n\u003cbr\u003eWasabi is a powder made from the dried root of Japanese horseradish. You can find this very pungent seasoning in the Asian section of the grocery store. \n\u003cbr\u003eEndive, Stilton \u0026amp; Walnuts \n\u003cbr\u003eServes 6 \n\u003cbr\u003eThis is a good salad to make in winter when endive is one of the only salad \"greens\" available. It's so easy to make and yet so elegant. You can make the vinaigrette several days in advance. \n\u003cbr\u003e1 1\/2 pounds endive (5 heads) \n\u003cbr\u003e1 cup walnut halves (3 ounces) \n\u003cbr\u003e3 tablespoons white wine or champagne vinegar \n\u003cbr\u003e1 teaspoon Dijon mustard \n\u003cbr\u003e1 extra-large egg yolk, at room temperature (see Note) \n\u003cbr\u003e1 teaspoon kosher salt \n\u003cbr\u003e1\/2 teaspoon freshly ground black pepper \n\u003cbr\u003e1\/2 cup good olive oil \n\u003cbr\u003e6 to 8 ounces English Stilton cheese, crumbled \n\u003cbr\u003e1\/4 cup whole fresh flat-leaf parsley leaves \n\u003cbr\u003eCut the end off each head of endive and peel or cut each leaf off the core. If the leaves are large, cut them in half lengthwise. Place the leaves in a large mixing bowl. \n\u003cbr\u003eToast the walnuts in a dry sauté pan over medium heat for about 3 minutes, tossing often, until warmed and crisp. \n\u003cbr\u003eWhisk together the vinegar, mustard, egg yolk, salt, and pepper in a bowl. While whisking, slowly add the olive oil until the dressing is emulsified. Pour enough dressing onto the endive leaves to moisten and place them on individual plates. Sprinkle each salad with the crumbled Stilton, walnuts, and parsley leaves. Season to taste and serve. \n\u003cbr\u003eIf you're worried about eating raw egg yolk, substitute 1 tablespoon mayonnaise. \n\u003cbr\u003eGreen Salad with Creamy Mustard Vinaigrette \n\u003cbr\u003eServes 6 to 8 \n\u003cbr\u003eWhen Alex Witchel, the talented New York Times writer and novelist, came to interview me in East Hampton, it was a particularly miserable, cold, and rainy winter day. I served her a steaming bowl of lentil soup from The Barefoot Contessa Cookbook, a salad prepared with this vinaigrette, and a cheese board with Cheddar and Brie. It was a simple but warming lunch and we had a wonderful afternoon together. She graciously requested a copy of this recipe. \n\u003cbr\u003e3 tablespoons champagne vinegar \n\u003cbr\u003e1\/2 teaspoon Dijon mustard \n\u003cbr\u003e1\/2 teaspoon minced fresh garlic \n\u003cbr\u003e1 extra-large egg yolk, at room temperature (see Note) \n\u003cbr\u003e3\/4 teaspoon kosher salt \n\u003cbr\u003e1\/4 teaspoon freshly ground black pepper \n\u003cbr\u003e1\/2 cup good olive oil \n\u003cbr\u003eSalad greens or mesclun mix for 6 to 8 people \n\u003cbr\u003eIn a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. \n\u003cbr\u003eToss the greens with enough dressing to moisten and serve immediately. \n\u003cbr\u003eIf you're worried about raw egg, substitute 1 tablespoon mayonnaise. \n\u003cbr\u003eWhen you're serving a salad for a dinner party, put the vinaigrette in the bottom of a serving bowl and place the greens on top. This can sit for an hour or two until you're ready to toss and serve it. \n\u003cbr\u003eArugula with Parmesan \n\u003cbr\u003eServes 6 \n\u003cbr\u003eWhen I'm having a dinner party, I try not to cook more than two things; I'll assemble the rest. That way I don't spend the evening standing in front of the oven fretting, \"Is it done?\" This is an easy salad to assemble as a first course. The arugula is peppery, the vinaigrette lemony, and the Parmesan spicy. Prepare the ingredients in advance and just toss them together before dinner. Serve with a wedge of lemon if you like. \n\u003cbr\u003e1\/2 pound fresh arugula (3 large bunches) \n\u003cbr\u003e1\/4 cup freshly squeezed lemon juice (2 lemons) \n\u003cbr\u003e1\/2 cup good olive oil \n\u003cbr\u003e1\/2 teaspoon kosher salt \n\u003cbr\u003e1\/4 teaspoon freshly ground black pepper \n\u003cbr\u003e1\/4-pound chunk very good Parmesan cheese \n\u003cbr\u003eIf the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl. \n\u003cbr\u003eIn a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates. \n\u003cbr\u003eWith a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula. \n\u003cbr\u003eSince this recipe has very few ingredients, it depends on using the best for its flavor. I always choose aged Italian Parmesan (Parmigiano-Reggiano) cheese. \n\u003cbr\u003eParmesan Roasted Asparagus \n\u003cbr\u003eServes 6 \n\u003cbr\u003eItalians often eat their vegetables as \"antipasti,\" that is, before the main course. This is a very easy first course that I sometimes serve in the classic Italian way, topped with a single fried egg. \n\u003cbr\u003e2 1\/2 pounds fresh asparagus (about 30 large) \n\u003cbr\u003e2 tablespoons olive oil \n\u003cbr\u003e1\/2 teaspoon kosher salt \n\u003cbr\u003e1\/4 teaspoon freshly ground black pepper \n\u003cbr\u003e1\/2 cup freshly grated Parmesan cheese \n\u003cbr\u003e2 lemons cut in wedges, for serving \n\u003cbr\u003ePreheat the oven to 400 degrees. \n\u003cbr\u003eIf the stalks of the asparagus are thick, peel the bottom half of each. \n\u003cbr\u003eLay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges. \n\u003cbr\u003eI prefer thick asparagus to thin ones; they have much more flavor.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIn 1978, Ina Garten left her job as a budget analyst in the White House to pursue her dream of operating a specialty food store in the Hamptons. Since opening the Barefoot Contessa, she has written the bestselling \n\u003cb\u003eBarefoot Contessa Cookbook\u003c\/b\u003e and \n\u003cb\u003eBarefoot Contessa Parties!\u003c\/b\u003e She is a frequent contributor to major national magazines and writes a recurring column in \n\u003ci\u003eO Magazine\u003c\/i\u003e. Her new television series on entertaining can be seen on Food Network. Ina lives in East Hampton, New York, and Southport, Connecticut, with her husband, Jeffrey.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIna Garten, who shared her gift for casual entertaining in the bestselling \n\u003cb\u003eBarefoot Contessa Cookbook\u003c\/b\u003e and \n\u003cb\u003eBarefoot Contessa Parties!\u003c\/b\u003e, is back with her most enticing recipes yet--a collection of her favorite dishes for everyday cooking. In \n\u003cb\u003eBarefoot Contessa Family Style\u003c\/b\u003e, Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasions--and it's easy to do if you know how to cook irresistible meals with a minimum of fuss. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eFor Ina, the best way to make guests feel at home is to serve them food that's as unpretentious as it is delicious. So in her new book, she's collected the recipes that please her friends and family most--dishes like East Hampton Clam Chowder, Parmesan Roasted Asparagus, and Linguine with Shrimp Scampi. It's the kind of fresh, accessible food that's meant to be passed around the table in big bowls or platters and enjoyed with warm conversation and laughter. \n\u003cp\u003e\u003c\/p\u003eIn Ina's hands tried-and-true dishes are even more delicious than you remember them: Her arugula salad is bright with the flavors of lemon and Parmesan, the Oven-Fried Chicken is crispy without excess fat, and her Deep-Dish Apple Pie has the perfect balance of fruit and spice. Barefoot Contessa Family Style also includes enticing recipes that are memorable and distinctive, like Lobster Cobb Salad, Tequila Lime Chicken, and Saffron Risotto with Butternut Squash. \n\u003cp\u003e\u003c\/p\u003eWith vivid photographs of Ina cooking and serving food in her beautiful Hamptons home, as well as menu suggestions, practical wisdom on what to do when disaster strikes in the kitchen, and tips on creating an inviting ambience with music, \n\u003cb\u003eBarefoot Contessa Family Style\u003c\/b\u003e is the must-have guide to the joy of everyday entertaining.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 09\/16\/2002 pg. 65 (EAN 9780609610664, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/15\/2002 pg. 86 (EAN 9780609610664, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/15\/2002 pg. 373 (EAN 9780609610664, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780609610664, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":46431179047043,"sku":"SPTM-9780609610664","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9780609610664_spiral.png?v=1776829717","url":"https:\/\/sebink.com\/products\/barefoot-contessa-family-style-easy-ideas-and-recipes-that-make-everyone-feel-like-family-a-cookbook","provider":"Sebink","version":"1.0","type":"link"}